- 300 g Lumaconi or Conchiglioni pasta
- 300 g minced beef
- 250 g tomato pulp / peeled tomatoes
- 1 onion peeled and finely sliced
- 50 g parmesan grated
- 150 g fresh ricotta
- 300 ml milk
- 30 g butter
- 50 g flour
- Olive oil for cooking the meat
- Salt and pepper to taste
- 2 medium red onions peeled and chopped
- 2 red peppers deseeded and cut into small pieces.
- 1 tbsp brown sugar
- Aged Balsamic vinegar or balsamic cream
- 500 g fresh spinach leaves
- 120 g grana padana or parmesan grated (for 4 baskets)
- In a saucepan, melt the butter over a low heat, add the flour and stir until you have a white roux.
- Add the milk little by little and keep on the fire until the sauce thickens.
- Season with salt and nutmeg and set aside.
- In a pan fry the finely sliced onion in oil.
- Add the meat once the onion starts to become translucent,
- let the meat brown and add the tomato sauce.
- Cook for about 20 minutes, season with salt and pepper
- When the two sauces (béchamel and meat) have cooled slightly mix them and add the ricotta.
- Mix everything together well and allow to cool further.
- Cook the pasta al dente in boiling salted water, drain it and quickly run cold water over it.
- Using a teaspoon fill each pasta shape and arrange them in a baking dish.
Sprinkle with Parmesan.
Put them in a hot oven (180°) to brown for a 5-10 minutes. Serve immediately .
- cook the spinach before and then just reheat with a little butter and nutmeg before serving.
- Fry the peppers first for 5 minutes.
- Add the onions.
- When the onions start to become transparent sprinkle with brown sugar, lower the heat and simmer covered for 15-20 mins.
- Add a few drops of aged balsamic vinegar or balsamic cream a couple of minutes before the end of cooking. Stir well and serve.
I used ready grated cheese. I got 3 baskets from one 90 grm packet of cheese
- Heat a 10" skillet over medium-high heat.
- Sprinkle cheese (I just used what seemed to look right, didn't really measure) into a disk shape in pan
- Allow cheese to get golden underneath, then carefully turn it over using a spatula.
- As soon as the other side starts to turn golden quickly remove the cheese and drape it over an upside-down glass or small bowl and form into a bowl.
Allow to cool completely. Repeat instructions until you have the number of baskets needed.
I also added roasted cherry tomatoes to the dish with caramelized red onions and peppers. Just roast a handful of cherry tomatoes with a little olive oil and rosemary until the skins start to darken.